Today we picked this year’s very first tomato! A gorgeous and perfect-looking cherry tomato:
But here’s the thing — we have no idea what kind of tomato it was! In fact, we kind of have no idea what happened when we were planning things out. According to our planting map, the plant this cherry tomato came off of was supposed to be a Black Krim, which produces very large, dark purple tomatoes. The only cherry tomatoes we recorded as having planted are Super Sweet 100s, which produce numerous small fruits, and Yellow Gooseberry cherries, which are supposed to be, well…yellow. This cherry tomato (and others on the plant) measured a good few inches around.
Since our Black Krim seeds were ones we had saved from last year, it’s possible that another type of seed, maybe the Rite Bite variety, another cherry tomato, got mixed in. It’s also entirely possible that because we’ve generally been planting our tomatoes so close together, some cross-pollination happened at some point, and we have something new. Whatever happened, the plant itself is absolutely huge and is very prolific! In fact, almost all of our tomato plants are doing incredibly well. Below is a gallery of how things look as of today.
And what of the basil we mentioned in the title? We’ve got lots of that too!
Having so many crops of basil has made for some really delicious meals. The red (purple) basil has a slight licorice tinge, while the green varieties of basil all have varying degrees of potency. Each is incredibly tasty, fresh or dried, and works very well in a number of different sauces. Depending on how much more basil we get, we plan on making some pesto, but for the most part we’ve been drying it in our dehydrator. It doesn’t take very long to dry, and the dried basil is perfect in so many recipes (not just pasta sauce). At this rate, we’ll be in basil heaven until next growing season, and that is a very good thing. 🙂